How to Make Vegan Meringue: Easy Step-by-Step Guide for Fluffy, Egg-Free Desserts

I used to think making meringue without eggs was impossible. The idea of those glossy peaks and melt-in-your-mouth sweetness—without a single egg white—sounded like magic. But once I discovered vegan meringue, I realized anyone can whip up this treat with just a few clever swaps.

Whether you’re vegan or just curious about plant-based baking, you’ll be amazed by how simple and delicious vegan meringue can be. With the right ingredients and a little patience, you can enjoy all the fun of classic meringue—crisp outside, soft inside—without any animal products. Let me show you how easy it is to get started.

What Is Vegan Meringue?

Vegan meringue uses plant-based ingredients to mimic traditional egg-white meringue. I make vegan meringue with aquafaba, the liquid drained from canned chickpeas or white beans. Aquafaba whips up to soft or stiff peaks, just like egg whites, so it’s perfect for airy desserts or toppings.

Vegan meringue works for pavlovas, cookies, or pie toppings, using a simple base of aquafaba and sugar. I add cream of tartar or a little acid for extra stability, ensuring the peaks hold, even without eggs.

Vegan meringue’s taste and texture match classic meringue. The flavor comes out neutral and sweet, with a crisp outer shell and soft, chewy center. I flavor it with vanilla, citrus zest, or even cocoa powder to suit different desserts.

Every time I teach someone to make vegan meringue, they’re surprised by how close it is to the original—no eggs, no dairy, just a light, fluffy, plant-based treat.

Key Ingredients for Vegan Meringue

Every vegan meringue I make balances texture, sweetness, and a clean finish, thanks to a select set of plant-based ingredients. These swaps allow anyone to achieve light, crisp, flavorful results at home.

Aquafaba: The Essential Egg White Substitute

Aquafaba, the liquid from canned chickpeas or white beans, mimics egg whites in vegan meringue recipes. I find that the starchy, protein-rich composition of aquafaba lets it whip into soft or stiff peaks after just a few minutes with an electric mixer. For consistent results, I always use unsalted canned chickpeas as my primary source, straining about 3 tablespoons of aquafaba to replace each egg white. Besides holding structure, aquafaba stays neutral in taste, so flavorings shine through clearly. Homemade aquafaba works if it’s boiled down to match the thickness of canned versions.

Sweeteners and Flavorings

Sweeteners set up the flavor and texture. I prefer organic cane sugar for its fine grind and clean, consistent sweetness. Powdered sugar or superfine sugar creates an extra-smooth texture by dissolving easily. Sometimes, I choose coconut sugar or maple sugar for a deeper, caramelized taste, though these may slightly tint the finished meringue. Vanilla extract, lemon zest, or a touch of peppermint oil add brightness and depth to every batch. For extra stability, I often add 1/4 teaspoon cream of tartar or a few drops of lemon juice, which keeps the peaks glossy and firm.

Step-By-Step Guide: How to Make Vegan Meringue

I love sharing simple and healthy vegan recipes like this meringue. Anyone curious about plant-based sweets can create impressive vegan meringue at home using familiar pantry staples.

Preparing Aquafaba

I start with aquafaba, using the liquid from a can of unsalted chickpeas for reliable consistency. After draining the chickpeas, I measure out 3/4 cup aquafaba for one batch of meringue. I chill it in the refrigerator for 30 minutes, as cold aquafaba whips faster and forms more stable peaks.

Whipping Aquafaba to Stiff Peaks

I pour the chilled aquafaba into a stand mixer or use a powerful hand mixer. Adding 1/4 teaspoon cream of tartar helps with structure. I beat the liquid on high speed for 8–10 minutes, until thick, glossy peaks form. The meringue holds upright shapes when I lift the beaters.

Adding Sugar and Enhancements

I slowly add 3/4 cup organic cane sugar, spoonful by spoonful, with the mixer running. Gradual addition prevents deflating the delicate structure. I check for a smooth, glossy texture before adding 1 teaspoon pure vanilla extract or a pinch of lemon zest if I want extra flavor. Sometimes I fold in cocoa or cinnamon for variety.

Baking or Using Your Vegan Meringue

I pipe or spoon the whipped meringue onto a lined baking sheet for crisp cookies, or swirl it onto pies. I bake at 225°F (107°C) for 1.5–2 hours until the outsides are crisp but the centers are softly chewy. If making a topping, I use the meringue fresh, lightly torch, or broil for color. Vegan meringue works perfectly on lemon pies, pavlovas, and as snackable cookies, all easily made in a home kitchen.

Tips for Perfect Vegan Meringue Every Time

• Chill aquafaba before whipping

I always refrigerate aquafaba for at least 30 minutes before whipping since cold aquafaba traps air faster and builds structure, especially for stiff peaks.

• Use ultra-clean bowls and whisk

I wash my mixing bowl and whisk with vinegar and hot water to remove any traces of fat, which can collapse peaks and create a flat meringue.

• Add sugar slowly and steadily

I sprinkle sugar in 1-tablespoon increments, letting each addition dissolve completely before adding more, which gives a glossy, grain-free finish.

• Stabilize with cream of tartar or lemon juice

I add 1/2 teaspoon cream of tartar or a few drops lemon juice, since acid helps stiffen and stabilize the whipped aquafaba, especially when piping intricate shapes.

• Monitor oven temperature carefully

I bake vegan meringue at 200°F (93°C) on the center rack, rotating trays halfway through for even drying, so cookies get crisp shells without browning.

• Avoid humidity on baking days

I bake meringue on dry days, since moisture in the air causes sticky texture and prevents a crisp finish.

• Store in airtight containers

I store cooled meringue in a dry airtight tin at room temperature, and if exposed to humidity, I re-crisp them in a low oven for 10 minutes.

• Experiment with flavorings and textures

I mix in freeze-dried fruit powder, citrus zest, or a touch of espresso powder after stiff peaks form, so each batch gets a unique and vibrant profile.

• Test thickness before shaping

I check the peaks for firmness by turning the whisk upside down; if peaks stand tall, the meringue’s ready to pipe or spoon.

Each of these tips comes from years of crafting vegan desserts in my restaurant kitchen, where consistency and flavor mattered most.

Common Mistakes and How to Avoid Them

Missing Peak Volume: I often notice home bakers under-whip aquafaba, resulting in flat meringue that won’t hold shape. I always whip aquafaba until thick, stiff peaks form—this takes 8–10 minutes with a stand mixer. Loose peaks mean the mix isn’t ready for sugar.

Dirty Equipment: I keep my mixing bowl and whisk spotless and grease-free, as even a trace of oil stops aquafaba from whipping. I wash all equipment thoroughly with hot water and vinegar before starting.

Sugar Missteps: I add sugar very slowly—a tablespoon at a time—once stiff peaks appear. Rapid dumping deflates the mixture and leaves it grainy. I avoid coarse sweeteners like raw cane crystals, as they don’t dissolve well and can leave meringue gritty.

Skipping Stabilizer: I always add cream of tartar or a small squeeze of lemon juice when beating aquafaba. This simple step stabilizes the foam and helps meringue stay glossy and tall, even after baking.

Baking at High Heat: I bake vegan meringue low and slow, usually at 225°F for up to 90 minutes, then let it cool inside the oven. High heat or quick baking causes cracks and sticks meringue to the tray.

Humidity Issues: I never bake meringue on humid days, as moisture makes it collapse and get sticky instead of crisp. On rainy days, I store finished meringues in airtight containers with a packet of dry rice or silica gel to protect texture.

Overmixing: I stop whipping as soon as stiff peaks hold and glossiness shines. I’ve noticed overwhipping breaks down the protein structure in aquafaba, leaving meringue weepy and coarse.

Aquafaba Specials: I use only unsalted, room-temperature aquafaba—even small traces of salt or cold liquid hinder whipping. If switching to liquid from beans other than chickpeas, I check for consistent thickness before using.

Every tip here stems from years of working with vegan recipes, both in my restaurant kitchen and teaching plant-based home cooks. I keep each batch healthy, delicious, and reliable by focusing on these details.

Final Thoughts: Is Vegan Meringue Worth It?

Vegan meringue brings a light, airy finish to plant-based desserts without needing eggs, offering the familiar crisp shell and chewy center of classic meringue. I see it impress even seasoned bakers when they realize it holds peaks and flavor just like its traditional version—often fooling those who don’t know it’s vegan. Aquafaba not only replaces egg whites seamlessly but also opens dessert options to those with egg allergies or anyone following a cholesterol-free diet.

In my restaurant days, customers who tried my vegan pavlova or lemon meringue pie returned for the taste alone, not just dietary reasons. At home, I keep ingredients simple: unsalted chickpeas for aquafaba, a clean sweetener, and a little acid or cream of tartar for stability. Consistently, these batches turned out reliably delicious and even customizable, letting me play with natural flavors like citrus, vanilla, or chocolate.

Making vegan meringue at home costs less and supports a whole foods approach, something I value when teaching others. The process might seem new, but the reward is a healthier treat and a broader skillset in vegan recipe creation. Vegan meringue fits any occasion—think pavlova at brunch, cookies for a snack, or a beautiful topping for pie—and lets me keep everything plant-based while never compromising on taste or joy in eating.

Conclusion

Making vegan meringue has completely changed the way I approach plant-based baking. I love how a simple can of chickpeas can transform into something so light and elegant. Every time I whip up a batch, I’m reminded that delicious desserts don’t need to be complicated or filled with animal products.

If you’re curious about plant-based treats or want to impress friends with something new, give vegan meringue a try. It’s a fun and rewarding process that opens the door to so many creative possibilities.